Photo by: Jeanne Neumann Glasford
Sriracha-Glazed Chicken With Onions and Broccoli
Food Ingredients:
5 tablespoons hoisin sauce 2 tablespoons ketchup 1 tablespoon sriracha sauce (or more to taste) 1 tablespoon peanut or canola oil 1 onion, thinly sliced 1 tablespoon freshly grated ginger 4 cloves minced garlic 1 tablespoon curry powder (I use Penzey’s Hot Curry Powder) 1 pound boneless, skinless chicken breast, cut into uniformly sized chunks 1 pound fresh broccoli, separated into florets, or a 10-oz. package of frozen broccoli f cup Cooked rice (white or brown, we used brown) for serving
Recipe preparation:
1 Combine hoisin, ketchup, and sriracha in a small bowl and set aside. Season chicken pieces with salt & pepper. 2 Heat oil in a large non-stick skillet over medium high heat. Add onion and cook, stirring often, until softened but not brown. Add ginger, garlic, and curry and stir until fragrant (about 15 seconds). Add chicken and cook about 8 minutes – chicken will be about 3/4 of the way done at this point. 3 Add broccoli and sauce mixture – stir to coat everything in the sauce. If you’re using fresh broccoli, you may want to add about 1/4 to 1/2 cup of water to help with steaming it and to keep the sauce from burning. Cover and cook about 5 minutes, or until broccoli is tender and chicken is fully cooked. 4 Serve over rice, in bowls to make sure you catch all the sauce.
Recipe source: Foodista recipe
